Summary

Ingredients

• 200 g currants, black
• 150 g rock suar, brown
• 700 ml schnapps, (grain, 38%)

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Instructions

1. Wash the berries well and let them drain, then remove the stems.
2. Pour the berries, sugar and grain into a large glass, screw on tightly and let ripen for 8 weeks in a sunny window. Shake often so that the sugar dissolves.
3. Place a linen cloth over a large sieve and strain the liqueur. Then fill it in bottles and let it rest for another week, even if it is difficult.